SUPPRESSION OF MAILLARD REACTION OF PROTEIN AND PROCESSED FOOD AND DRINK CONTAINING MILK

Title:

SUPPRESSION OF MAILLARD REACTION OF PROTEIN AND PROCESSED FOOD AND DRINK CONTAINING MILK

Document Type and Number:

Japanese Patent JPH099862

Kind Code:

A

Abstract:

PURPOSE: To hardly affect the nutritive value, flavor, etc., of a protein and safely suppress the Maillard reaction in preservation of proteins and thermal sterilization thereof.

CONSTITUTION: A transglutaminase in an amount of 0.1-200 units based on 1g proteins in a substance containing the proteins is reacted therewith to suppress the Maillard reaction of the proteins. The browning reaction of milk proteins and deterioration in flavor, etc., due to the Maillard reaction in thermal sterilization when producing a processed food and drink and preservation can be prevented in the resultant processed food and drink comprising the substance containing the proteins. Thereby, the open date can remarkably be prolonged.

Inventors:

SOMOTO AKISHIGE
HASHIMURA TOSHIYUKI
SOEDA TAKAHIKO

Application Number:

JP16090895A

Publication Date:

January 14, 1997

Filing Date:

June 27, 1995

Export Citation:

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Assignee:

CALPIS FOOD IND CO LTD
AJINOMOTO KK

International Classes:

A23C3/08; (IPC1-7): A23C3/08

Attorney, Agent or Firm:

Sakai Hajime

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